1 pkg. Duncan Hines white cake mix
1 (12-14 oz.) can coconut milk
1/2 c. white sugar
2 c. Angel Flake coconut
1 lg. carton Cool Whip
1/2 tsp. vanilla

Prepare cake mix as directed. Bake in 9x13 pan. Cool 15 minutes, then poke holes through cake with utility fork.

Meanwhile, combine the coconut milk, sugar, 1/2 cup coconut and 1/2 teaspoon vanilla in small saucepan. Bring to a boil, reduce heat and simmer 1 minute. Spoon over the warm cake, letting the liquid soak down through the holes. Cool cake completely in refrigerator.

Fold 1/2 cup coconut into the Cool Whip and spread over the cake. Sprinkle cake with the remaining coconut. Chill overnight and store any leftovers in refrigerator.